Stuffed Squash

Even the squash haters will ask for a second plate of this one. High in protein, this stuffed squash recipe will give you a boost of energy and satisfy your hunger. Celebrate the beautiful Fall season with another delicious recipe. Enjoy!


20 min.


45 min.





2 acorn squash

2 tbsp. olive oil

Salt and pepper, to taste


1 clove garlic, chopped

1 onion, chopped

2 tbsp. olive oil

¼ cup chickpeas

¼ cup red beans

½ cup kale, chopped

¼ cup Parmesan cheese, grated

½ cup diced tomatoes

Meat of 2 sausages of your choice

Salt and pepper, to taste


1. Preheat the oven to 200 °C. Line a baking sheet with parchment paper.

2. Cut the squashes in half and remove the seeds with a spoon. Brush the squashes with olive oil and season with salt and pepper.

3. Bake for 30 minutes. Reserve while you prepare the stuffing.

4. In a skillet oven medium-high heat, brown the onion and garlic in olive oil. Add the sausage meat and cook.

5. Add the red beans, chickpeas and kale. Cook for 6 minutes.

6. Remove from heat. Add the tomatoes and mix well. Season if needed.

7. Spoon the stuffing into the squash halves. Bake for 10 minutes. Before serving, add Parmesan cheese.